Decadent Elegant German Chocolate Glitzertorte Awaits You

The Elegant German Chocolate Glitzertorte is a stunning dessert that combines rich chocolate layers and a luscious coconut-pecan filling, adorned with edible gold sparkle.

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Course: Dessert

Cuisine: German

Keyword: Baking, Celebration Cake, Chocolate Glitzertorte, Elegant Desserts, German Chocolate Cake, Indulgent Cakes

Prep Time: 1

Cook Time: 28

Chilling Time: 45

Total Time: 2 13

Servings: slices

Calories: 400kcal

Equipment

8-inch round cake pans
Mixing bowls
Whisk
spatula
Saucepan
Cake board
Parchment Paper
Oven

Ingredients

For the Chocolate Cake Layers

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder Dutch-process preferred
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
4 large eggs room temperature
1 cup buttermilk
½ cup neutral oil or melted butter
2 teaspoon pure vanilla extract
1 cup hot strong coffee or hot water

For the Coconut-Pecan Filling

1 can evaporated milk not sweetened condensed
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter room temperature
1 teaspoon pure vanilla extract
1 cup unsweetened shredded coconut lightly toasted
1 cup chopped pecans lightly toasted
¼ teaspoon fine sea salt just a pinch

For the Chocolate Ganache

8 oz dark chocolate 60–70% cacao
1 cup heavy whipping cream
2 tablespoon unsalted butter room temperature
1 teaspoon pure vanilla extract
¼ teaspoon fine sea salt just a pinch

For the Topping & Decoration

1 cup chopped pecans lightly toasted
1 cup unsweetened shredded coconut lightly toasted
¼ cup gold sanding sugar or edible gold glitter
1 cup dark chocolate curls
½ cup whole pecan halves optional
½ cup extra coconut flakes optional
1 tablespoon butter or nonstick spray for pan prep
¼ cup cocoa powder for dusting the pans
1 sheet parchment paper for lining pans

Instructions

Preparation

Lightly grease three 8-inch round cake pans with butter or nonstick spray. Line the bottom of each pan with parchment paper and dust with cocoa powder.
Preheat oven to 350°F while you whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract until smooth. Gradually combine with dry ingredients and add in hot coffee to form a smooth batter.
Divide batter among prepared pans and bake for 22-28 minutes. Allow cakes to cool in pans for 10-15 minutes before inverting onto racks.
Toast chopped pecans and shredded coconut in the oven until golden and fragrant, then cool completely.
In a saucepan, combine evaporated milk, sugar, and egg yolks, then heat until thickened. Stir in butter, vanilla, salt, coconut, and pecans and chill for 30-45 minutes.
Prepare ganache by pouring hot cream over dark chocolate, letting it sit, then mixing in butter and vanilla.
Level cooled cake layers, spread ganache on the first layer, and layer half the coconut-pecan filling. Repeat with second layer and place third layer on top.
Spread a thin crumb coat of ganache over the cake and chill for 20-30 minutes.
After chilling, coat the cake in a thicker layer of ganache, smoothing for a clean finish, then chill again for 10-15 minutes.
Decorate the cake by pressing toasted pecans, coconut, and sanding sugar around the bottom. Top with pecan halves and chocolate curls.
Refrigerate the cake for at least 1 hour before slicing. Serve slightly cool and enjoy.

Notes

Ensure to grease the pans and line them with parchment for easy release. Use Dutch-process cocoa for the richest flavor.

Nutrition